Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
941
Calories
35g
Protein
38g
Fat
114g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 medium size zucchini, grated and strained
- 1 kg flour
- 4 eggs, beaten
- 1/4 kg feta cheese
- 1 cup fresh milk
- 1 cup yoghurt
- 1 cup olive oil
- Oregano
- Salt
- Pepper
- =
Directions
1
Mix in a bowl the milk, the yoghurt, the cheese and the grated zucchini. Add flour and season with salt, pepper and oregano. Mix well in order to make a thick pulp. Baste with oil a large baking pan. The reason for using a large baking pan is for making the pie as thin as possible because otherwise it won't be baked inside. Pour the mixture into the pan and pour oil over it. Preheat the oven and bake in 180 C until pie is baked inside and becomes crusty.
Recipe sourced from
fandom